Appam and Coconut Milk

Ingredients:

·         1 cup raw rice

·         1 cup par boiled rice

·         ¼ cup Urad dal

·         1 tsp Fenugreek seeds

·         Salt to taste

·         1 cup Coconut milk

·         Sugar to taste

·         2 Cardamom

Preparation:

Making the batter:

·    Wash the raw rice, par boiled rice, urad dal and fenugreek.

·    Soak the rice, black gram, fenugreek in water for 4 – 5 hrs. (I used to soak them altogether).

·    In a blender, take the soaked ingredients in small batches and grind it into a fine batter.

·    Add  water little by little while grinding not much until we get a nice smooth batter.

·    Add salt to the batter.

·    Keep it in airtight container for the whole night or 8-9 hrs for fermentation.

·    Usually have in mind to keep the batter in a large container because while fermenting the batter will raise.

·    After the batter is fermented mix it well.

Making Sweet Coconut milk:

·    Add 1 cup of water to the coconut milk.

·    Crush the cardamom and add it to the coconut milk.

·    Add sugar to taste for sweetness.

Making Appam:

·    We can use shallow non-stick pan and apply little oil to the pan.

·    Pour a ladle (1/4 cup) of batter on to the pan and gently swirl the pan around so that the batter covers the sides of the pan, thin layer on the sides and thick at the centre of the appam.

·    Now cover the pan with a lid and cook for 1-2 minutes till the sides turn crisp and light brown and the centre will be soft.

·    Cook only one side no need to flip it.

·    Remove the appam from the pan and serve it with sweet coconut milk/ vegetable kuruma.